The Last Risotto Recipe You'll Ever Learn! Seafood Risotto – Chef Jean-Pierre
Seafood Risotto Recipe: https://www.chefjeanpierre.com/recipes/seafood-risotto/
The risotto that will dance on your tongue! The most Delicious Seafood Risotto that you could ever ask for!!! Everything cooked to Perfection! Learn how to make this Super Simple Risotto and you’ll never look at another recipe again! – Chef Jean-Pierre
Links:
My Channel: https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
Amazon Link: https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln
Instagram: https://www.instagram.com/iamchefjp/
Facebook: https://www.facebook.com/CookingWithChefJeanPierre/
My Website: https://www.chefjeanpierre.com/
Chef JP Store: https://chefjp-com.3dcartstores.com/
Tools Used In This Video:
Stainless Steel Casserole Pan: https://chefjp-com.3dcartstores.com/Stainless-Steel-Casserole-Pan-Satin-Finish_p_72.html
Stainless Steel Saucepan: https://chefjp-com.3dcartstores.com/Stainless-Steel-Sauce-Pan-Satin-Finish_p_71.html
Wok: https://chefjp-com.3dcartstores.com/Asian-Kitchen–Excalibur-Non-Stick-Wok-14_p_49.html
Ladle: https://chefjp-com.3dcartstores.com/Ladle–Stainless-Steel_p_806.html
White Truffle Oil: https://chefjp-com.3dcartstores.com/White-Truffle-Olive-Oil_p_459.html
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We need to get you on cooking TV channels so you can blow all the so-called "chef's" but don't do a whole lot, accept dragging out for one meal or cooking with their friends.
Time consuming, but well worth it!!! Jean Pierre, explain it so simply!
With risotto I always end up in a mess :)) It requires some delicate timing and attention, thats for sure 🙂
Merci Chef
Hi Chef Jean-Pierre, Can you do a video on how to make Lobster Bisque? I have tried to make it twice two different ways and somehow it just never turns out right. I don't know why? I have to say I am a pretty good cook but I don't do it professionally. So can you help me out with a video so I can do it right? Thank You.
Chef u have a lot of experience in culinary and u r the good demonstrators 👌 thanks for making videos and helping others 🙏
Love this channel 😊
Anus risotto sounds alright
another time I'm back here:
beloved friend !
I live close to a smaller town with lots of Millionaires resident. So we have a fine variety of food stores all around.
We have "Kim-Kim"(an asian store), we have italian deli and a greek one, spanish & mexican too. The only american
'stores' here is Pizza Hut and a Mickey Dee I think 🙂
Ok, what I wanted to say: just standing in my kitchen thinking about if there's a difference between Risotto rice and Paella rice.
Even if I don't know if it's Risotto or Paella I'm working on, I don't give a sheet. There is no frekin' difference in the rice !
Ok, Risotto is more creamy, Paella more crispy. The the rice is the same.
That's it for today, wish me luck dude
(wir haben hier wirklich viele reiche Leute und ich überlege mir, welchen Reis ich nehmen soll . . . was für ein Quatsch !)
Baron, PEP Cars Frankfurt, Germany
Two things
1 – I made this tonight, however I replaced the scollops with lobster and the stock with a lobster stock I made from the shell of the lobster. It was INCREDIBLE and I urge anyone reading this to try it.
2 – Every time chef laughs to himself I live it and want to laugh along. His laugh is genuinely infectious and also cute 😂
Somewhere Rogersimon_10 is getting beat in the freezing rain with jumper cables for burning the risotto
You are the best! Please visit my home!
Simply the best Chef 💯
Love your shows and videos. I love how you entertain with your facial expressions especially when you get a big spoon full of "hot food" and as we call it, "carry on". but I have tried some of your recipes and they have been scrumptious.
Fantastic teaching here for this sensible dish,like always….
Many tks.
Very good explanation! Thanks!
Good Job Jean looks great! Will try it soon?
Thank you Chef Jean-Pierre for adding Butter and Cream …. Extremely important 👍
I had no idea that saffron comes from a flower, much less a beautiful flower at that.
I like Calriso or carnaroli, but arborio is the only one I can actually find in a normal grocery store. Toasting rice is absolutely a must do. My dad likes to make risotto, but always skips that step. Risotto is rice plus a few additions, why skip on the most important part?! I learned how to make risotto when I was like 13/14. It was one of the first gourmet-type foods I ever learned to make. But not until I learned arroz con pollo, because my family is from Spain, and arroz con pollo / paella are, for us, the true rice dish. 🙂
Chef, you make absolute eye candy of food, and I can tell it must be delicious. Risotto sounds good, but I think I'm going to make my arroz tonight. Since my mother's-side grandparents passed away I don't get to Florida anymore, but maybe in my dreams we share a kitchen, and swap rice dishes. I would love to try this risotto; I think you'd be rather pleased with my Catalan cooking too (fingers crossed!) Oof. I ate two hours ago, but I'm already hungry again.
I miss that side screen
I do a lot of online gathering of recipes & I've pretty much stayed with Chef Jean-Pierre for a variety of reasons. I really get him & his humor. If I look up a recipe, I go to him 1st. I've learned so much from him.
Im extremely impressed with your techniques and recipes they are awesome. Thanks chef!!!!!! Btw you don't talk too much any chef knows details are important in making a recipe perfect.